Persian Noodle Soup (Ash Reshteh)
Gingerbread Cake with Rum Brown Butter Cream Cheese Frosting
Butternut Bisque with Crab
Pear and Almond Tart
Le Bernardin: All Burnt Out! (Help me plan Family Meal)
I have no idea how I'm going to work tomorrow. No idea. I burned myself so badly on Friday night that I just don't think my foot will… Read More »
You Can’t Go Anywhere WIthout Salt
It’s a mad dash to Penn Station to catch the Long Island Rail to some place promising sun and sand called: Montauk. Which, as I was explained to… Read More »
Le Bernardin: End of Hot Appetizers
The executive chef pulls me into his office Friday before dinner service, tells me to get comfortable, and asks me to take off my hat. I’m sitting there… Read More »
Le Bernardin: Chef’s Whites and New Dishes
I don’t look my age. At least I didn’t think I looked my age until I caught my reflection in the bathroom on my only ‘sit down’ break… Read More »
Kelley & Ping, A Shanghai Noodle Bar, And a Summer Long Gone
I’ve been coming to Kelley & Ping’s, a stylish Shanghai noodle bar for fifteen years. I discovered it the summer I graduated from from college while visiting… Read More »
Le Bernardin: Veg Station A New Frontier
Changing stations in a kitchen can be like diving head on into an unfilled very deep, very cement pool. Perhaps tennis shoes in the dryer would be a… Read More »
Le Bernardin: Duckathlon NYC Restaurant Industry Showdown!
I am not just a little bitter that we lost the annual d'Artagnan Duckathlon Industry Contest: I am OUTRAGED!!!! This competition is just for fun, organized by D'Artagnan,… Read More »
Le Bernardin: Sun Burned Chefs
Lobster red faces against starched white jackets… I came into work after our obligatory day off (Sunday, the restaurant is closed) only to look upon a sea of… Read More »
Le Bernardin: The Women in the Kitchen
Cooking is a competitive team sport. And NYC kitchen cultures are notorious for being like men's locker rooms: sweaty and filled with testosterone. Recently I was asked what's… Read More »
Radegast Hall & Biergarten!
While most of you were enjoying a lazy Easter Sunday around a bountiful table of Spring delicacies I was drinking steins of beer and wolfing down pretzels, pickels,… Read More »
Crispy Red Snaaaa-pah & De-Stewed Ratatouille
At Le Bernardin, where I cook, when snapper is ordered it is pronounced: snaaaaaaa-pah. I don't know why. Salmon doesn't get that same treatment, nor does lobster or… Read More »
Le Bernardin: Make It Nice or Make it Twice
“Make it nice or make it twice”… Nope, this isn’t my advice to lovers, one-night stands, and people about to get married. But maybe it should be? In… Read More »
